Wan 3.0

15 seconds, 16:9, text-to-video only. 6 scenes total, 2.5 seconds each. All transitions are clean hard cuts; no special effects. No reference images, starting frames, or storyboards used. Includes generated natural ambient sound. [Art Style] Original Japanese hand-drawn 2D cooking animation. Fully hand-drawn aesthetic. Retains fluid, clear pencil line art with subtle variations in line weight and the characteristic slight jitter of hand-drawing. Food outlines are fine and warm; outlines for hands and tools are slightly thicker. Uses clean, 2–3 layer full-color cel-style shading in warm, neutral tones, avoiding overly heavy black shadows. Kitchen scenes feature visible brushstrokes, shallow depth of field, and atmospheric perspective; retains moderate analog film grain, with slight color bleeding at cel edges. Strong specular highlights appear only on the ganache and wet dough. Does not imitate existing studios, artists, films, or characters. [Subject & Rules] Subject: Cocoa chocolate bread. Preparation involves making a ganache slab (dark chocolate and cream) to be cooled, kneading cocoa dough, and performing the initial fermentation. Only the hands and forearms of an experienced adult woman are visible. She wears ivory linen cuffs; skin tone is a warm peach-beige; nails are short and unpolished; five fingers per hand; no jewelry. No face, head, torso, full body, or second person appears. Focus is strictly on the food and the cooking process. Each scene contains only one primary action, and the state of ingredients progresses only forward. Never show the finished loaf, baked bread, shaped dough logs, or the chocolate filling. [Scene Composition] Scene 1 (0.00–2.50) - Shot: High-angle close-up, looking straight down at a worn oak work surface; very slow push-in. Start: A block of dark chocolate and a knife with a light oak handle. Action: Left hand holds the chocolate steady; right hand makes four cuts, lifting the knife completely after each stroke. Transformation: A pile of uniformly sized fragments. Texture: Dry, with sharp cut surfaces and fine crumbs; no signs of melting or gloss. Transition: All fragments move to Scene 2. Scene 2 (2.50–5.00) *Texture emphasis - Shot: Low-angle macro view just above the rim of the bowl, moving very slowly to the right. Start: Fragments from Scene 1 begin to melt into hot cream, starting from the edges. Action: A dark brown silicone spatula stirs three times, pivoting from the center with an expanding radius. Transformation: Fragments disappear and merge into a uniform black ganache; the final traces slowly close up. Texture: Thick and splatter-free, with narrow, bright highlights along the edges. Transition: Cream and flour are mixed into the ganache; the mixture is flattened to a 3mm thickness and refrigerated. Scene 3 (5.00–7.50) - Shot: Fixed high-angle (45-degree) medium shot overlooking the work surface. Start: A chilled ganache sheet (22x8cm, 3mm thick) resting on parchment paper. Action: Hands grasp both ends of the paper and lift it once. Transformation: The ganache sheet bends slightly without sagging or breaking. Texture: A cold, resilient solid with a narrow, hard sheen along the edges. Transition: The sheet remains chilled. Scene 4 (7.50–10.00) - Shot: Fixed high-angle close-up, positioned near the rim of a stainless steel bowl. Start: A mixture of uniform brown dry powder and cold dairy in the center of the bowl. Action: A spatula folds the mixture from bottom to top four times. Transformation: Clumps of rough, torn cocoa dough form, with minimal loose flour. Texture: Dark, moist areas with an uneven surface and a few dry flour particles along the edges. Transition: The dough and a piece of butter move to Scene 5. Scene 5 (10.00–12.50) *Texture emphasis - Shot: Fixed low-angle medium shot, level with the work surface. Start: A block of butter at the center of a dough mass. Action: Push forward with both hands and fold inward three times. Transformation: Streaks of butter and cracks disappear, blending into a smooth, elastic, dark cocoa dough; edges thin out until translucent without tearing. Texture: Glossy with elasticity rather than wetness, demonstrating gluten strength. Transition: Place the dough in a bowl to proof until roughly doubled in size. Scene 6 (12.50–15.00) - Shot: High-angle (45°) macro view toward the center of the bowl, moving extremely slowly toward the point of finger pressure. Start: A smooth dome of dough, proofed to roughly double its size. Action: Index finger presses the center and is then fully withdrawn. Transformation: Edges slowly spring back; a shallow fingerprint remains at the center. Texture: Fine fermentation bubbles, soft elasticity, no baked crust. Transition: Ends at this fully proofed state. [Shot] For each scene, change at least two of the following: distance, angle, or height. Only static shots or extremely slow movements are permitted within a scene. No rapid panning, camera shake, rotation, or quick zooming. Points of contact must remain clearly visible at all times. Macro lenses are used only in Scene 2 and Scene 6. [Texture and Movement] Progressive changes: Chocolate chunks → thick emulsion → cooled, firm sheet; dry powder → rough dough → smooth gluten → proofed dough. Hand movements convey weight and inertia; liquids and dough adhere to the laws of viscosity, elasticity, and gravity. No abrupt deformations or reversals of state. [Lighting and Setting] A clean, warm morning kitchen. White quartz countertop and a worn oak workspace. Soft golden key light enters from an upper-left window; faint cool fill light comes from the opposite side; shadows cast on the floor beneath all objects align consistently. Only objects mentioned in the current scene are shown. [Physical Continuity] Maintain consistency in chocolate quantity, ganache batches, cocoa dough mass, hands, cuffs, bowls, the kitchen environment, and lighting sources. Maintain consistency in the quantity, size, and texture of tools and ingredients. Adhere to the actual sequence of cooking steps and physical laws. [Audio] Include only low-register kitchen ambient sounds and contact noises: dry chopping, the sound of a spatula scraping against a moist surface, the rustling of parchment paper, the clinking of bowls, and the sticky sound of dough. No background music, dialogue, narration, or human voices. [Negative Prompts] Text, titles, captions, subtitles, numbers, labels, logos.